Joe’s Stone Crab is a famed restaurant and South Beach institution, that typically sees throngs of tourists coming to sample their famous stone crabs. The wait for a table is not for the faint of heart. They are also famous for their fish dishes and this ginger salmon has been a classic on the Joe’s Stone Crab menu for years. This is their recipe, that you can make at home, to recreate the Joe’e experience. Serve with garlicky green beans and wedges of lemon and lime.

Ginger salmon

5 from 1 vote
Author: Lisa Farber, adapted from Joe's Stone Crab

Ingredients

  • 4 6-8 oz salmon fillets
  • Marinade:
  • 2 tablespoons soy sauce
  • 1 teaspoon sake or sherry
  • Pinch of cayenne pepper
  • 1 teaspoon Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry white wine
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh minced ginger
  • 1/2 teaspoon sugar
  • 2 garlic cloves minced
  • Sauce
  • 4 tablespoons unsalted butter
  • 1/4 cup brown sugar
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons dry white wine
  • 1 large garlic clove minced
  • 1/4 teaspoon tabasco sauce
  • 1/3 cup minced onion
  • pinch of cayenne pepper

Instructions

  1. Rinse the salmon fillets and pat dry.
  2. Cut 2-3 shallow slashes in each skin side, without cutting all the way through.
  3. Make the marinade: Combine all the ingredients in a mixing bowl. Place the salmon, flesh side down, in a shallow non-aluminum dish. Pour in the marinade, cover with plastic wrap, and refrigerate for 1-2 hours, turning the salmon over once or twice.
  4. While the salmon is marinating, prepare the sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar. Add all of the remaining sauce ingredients, and combine until well mixed.
  5. Preheat oven to 375 F. Transfer salmon fillets (discard marinade) to an oven safe pan, pour prepared sauce over the fish and bake for 8 minutes, skin side up. Put the oven on broil, turn the fish fillets to skin side down, and allow the fillets to broil for about 3-4 minutes, or until the tops are glazed and just firm to the touch. Serve with pan juices, and wedges of lemon and lime.

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  • Lianne

    5 stars
    Made this last night. I try to make fish at least once a week and my fam eat it and get it over with. Not the ginger salmon!! They actually said it was the best salmon recipe Iโ€™ve made. Thank you Bonjour Cuisine ๐Ÿคค Canโ€™t wait to try more.

    • Lisa

      Wow!!! Really very happy to hear your family enjoyed, please let me know what else you try xoxo

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1-2 tablespoons hot chili paste such as sambal oelek, or Thai chili paste. Adjust for desired spice level.
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The ingredients and quantities below are only meant to be a guide, and donโ€™t need to be followed exactly. Itโ€™s the technique that I think is wonderful: frying the beef in oil before cooking the veggies adds flavour to the stir fry, and cooking the eggs in the pan coats the rice with delicious flavour. This recipe can be adapted to any protein or veggie combo of your choice.  Ingredients:  1-2 tbsp vegetable oil
2 cup Smoked meat, shredded or cubed (or other cooked protein)
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1 small onion, finely diced
1 carrot, finely diced
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3 tbsp low sodium soy sauce (or regular)
2 tbsp hoisin sauce (can also use teriyaki)
2 tbsp scallions, minced (for garnish)
Instructions

Start by heating a wok pan. Donโ€™t worry if you donโ€™t have one, I used a regular non-stick pan and it was perfect.
Warm vegetable oil, about 1-2 tablespoons at medium-high heat. Add beef and sautรฉ until crisped.
Fish the beef out of the pan, and reduce heat to medium. Add the garlic and ginger and stir fry for about 30 seconds. Add the remaining vegetables to the pan and cook till softened, about 7-10 minutes. Add the beef back into the pan.
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๐“๐ก๐š๐ข ๐‚๐จ๐œ๐จ๐ง๐ฎ๐ญ ๐‚๐ฎ๐ซ๐ซ๐ฒ ๐‘๐ž๐œ๐ข๐ฉ๐ž: 
2-3 tablespoons ๐ฏ๐ž๐ ๐ž๐ญ๐š๐›๐ฅ๐ž ๐จ๐ข๐ฅ
2 lbs ๐ฆ๐จ๐œ๐ค-๐œ๐ซ๐š๐›
1 small yellow ๐—ผ๐—ป๐—ถ๐—ผ๐—ป, minced
1 clove ๐—ด๐—ฎ๐—ฟ๐—น๐—ถ๐—ฐ, minced
๐˜€๐—ฎ๐—น๐˜ and ๐—ฝ๐—ฒ๐—ฝ๐—ฝ๐—ฒ๐—ฟ to taste
2 tablespoons ๐—ฟ๐—ฒ๐—ฑ ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ฎ๐˜€๐˜๐—ฒ, ๐˜€๐˜๐—ผ๐—ฟ๐—ฒ๐—ฏ๐—ผ๐˜‚๐—ด๐—ต๐˜ ๐—ผ๐—ฟ ๐—ต๐—ผ๐—บ๐—ฒ๐—บ๐—ฎ๐—ฑ๐—ฒ*
2 teaspoons ๐—ฐ๐˜‚๐—ฟ๐—ฟ๐˜† ๐—ฝ๐—ผ๐˜„๐—ฑ๐—ฒ๐—ฟ
1/2 teaspoon ๐—ฐ๐˜‚๐—บ๐—ถ๐—ป
1 can ๐—ฐ๐—ผ๐—ฐ๐—ผ๐—ป๐˜‚๐˜ ๐—บ๐—ถ๐—น๐—ธ
1 ๐—น๐—ถ๐—บ๐—ฒ, cut into wedges
1/2 cup fresh ๐—ฐ๐—ถ๐—น๐—ฎ๐—ป๐˜๐—ฟ๐—ผ, chopped
1 tablespoon ๐˜€๐—ฐ๐—ฎ๐—น๐—น๐—ถ๐—ผ๐—ป๐˜€, optional
Cooked ๐—ฟ๐—ถ๐—ฐ๐—ฒ, for serving 
Heat oil in a large skillet over medium-high heat. Add the mock-crab and saute, 3-5 minutes. Season with salt and pepper, and remove onto a plate. 
Add more oil to the pan if necessary, and cook onions and garlic for 4-5 minutes, until translucent. Season with salt and pepper. 
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-1/2 cup onion, chopped
- 1/4 cup garlic, chopped
- 1 tablespoon fresh ginger, chopped
- 1 tablespoon ground coriander
- 1 teaspoon cumin
-1/2 teaspoon salt
-1/2 teaspoon pepper

Remove seeds and stems from chilies and soak in warm water for 10 minutes. In the meantime, place remaining ingredients in a food processor. Drain the peppers and add them to the processor. Mix into a paste, making sure to scrape the sides to incorporate. This paste will keep for one month in the fridge, or o1 year in the freezer.  #easy, #bonjourcuisine, #coconutcurry, #30minutemeals
  • Shabbat shalom to all!!